I imagine some marketing mom invented the name "Spaghetti Squash" in order to get kids to eat more veggies. My kid, fyi, is obviously much more savvy, carefully avoiding the squash and any suggestions that it is "just like regular spaghetti".
This same marketing genius seems to be targeting their "Eat Squash" campaign to the "I'm gonna eat gluten-free even though I don't actually have Celiac Disease" community. These (and you're right, I'm generalizing here) middle-aged women who have been avoiding carbs like pasta for the last four and a half years, are giddy with the prospect of eating "Spaghetti" again. They are purchasing Squash, cutting them in half, de-seeding them, then baking them at 350 degrees for 45 minutes with great success. Adding a little red sauce and maybe a meatball or two adds to the illusion of actual delicious chewy pasta. But it's not chewy. It's not bad or disgusting. It's pretty good in fact. If I hadn't boiled pasta for the teen-ager and the husband (who, god love him, is a very, very good sport about these food experiments) I too would have touted the fabulousness of Spaghetti Squash. But no matter how much we want a squash to be spaghetti, it's not ever gonna make the leap to pasta.
But it's a really good veggie side dish, red sauce or not!